Loaded Deviled Eggs

A flavor-packed twist on the classic deviled eggs, loaded with creamy ingredients, crispy bacon, and a hint of spice that's perfect for parties and gatherings.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 6 servings

Course: Appetizer, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Main Ingredients

6 large large eggs Use older eggs for easier peeling.
2.5 tablespoons quality mayo
2 tablespoons sour cream Can substitute with Greek yogurt.
1 teaspoon Dijon mustard
1 tablespoon chives (finely chopped) For mixing in the filling.
0.25 teaspoon onion powder Plus 1/8 teaspoon.
0.25 teaspoon Crystal hot sauce Adjust to taste.
0.125 teaspoon smoked paprika
Kosher salt and freshly cracked black pepper to taste Kosher salt and freshly cracked black pepper

Toppings and Garnishes

2 strips thick-cut bacon (diced) Cooked until crispy.
0.33 cup sharp cheddar cheese (freshly grated) For mixing and garnishing.
1.5 tablespoons sharp cheddar cheese (freshly grated) For stuffing the eggs.
Chives to taste Chives (chopped) For garnish.
Freshly cracked black pepper For garnish.

Method

Cooking Bacon

Cook the bacon in a skillet until crispy. Transfer to a paper towel-lined bowl to drain.

Boiling and Peeling Eggs

Boil the eggs in a medium pot, covering them with an inch of water. Bring to a boil, turn off heat and set a timer for 12 minutes.
Meanwhile, prepare an ice bath.
After 12 minutes, move the eggs to the ice bath and set another timer for 10 minutes.
Peel the eggs under running water, slice them lengthwise (or remove ends for standing eggs), and scoop out the yolks into a bowl.

Making the Filling

Mash the yolks and stir in mayo, sour cream, Dijon mustard, smoked paprika, onion powder, hot sauce, cheese, and season to taste. Fold in chives.

Assembling Deviled Eggs

Evenly sprinkle remaining cheese into each egg cavity and use a ziplock bag to pipe the filling into each egg.
Garnish with crispy bacon, extra chives, and a sprinkle of black pepper before serving.

Notes

For a creamier filling, add an extra tablespoon of mayo or sour cream. Make ahead by preparing egg whites and filling separately, then combine before serving.